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Easy Creamy Chicken Tetrazzini

Easy Chicken Tetrazzini Recipe for Quick Suppers

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This comforting Chicken Tetrazzini is a velvety pasta bake perfect for busy weeknights. Featuring tender shredded chicken, earthy cremini mushrooms, and a rich, buttery parmesan cream sauce, this crowd-pleasing casserole turns simple pantry staples into a restaurant-quality meal. By using pre-cooked rotisserie chicken, you can assemble this hearty, wholesome family favorite in under an hour, ensuring a moist and flavorful result every time.

Ingredients

Scale

3 cups cooked shredded chicken
16 oz spaghetti, cooked al dente
8 oz cremini mushrooms, sliced
2 cups heavy cream
1 cup freshly grated parmesan cheese
4 tbsp unsalted butter
1 cup low sodium chicken broth
3 tbsp all-purpose flour
Black pepper to taste
Salt to taste

Instructions

Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 baking dish with butter.
Melt the butter in a large skillet over medium heat and sauté the mushrooms until golden brown.
Stir in the flour and cook for one minute to form a light roux.
Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens.
Add the grated parmesan cheese to the sauce and stir until melted and smooth.
Fold the cooked spaghetti and shredded chicken into the skillet with the sauce until well combined.
Transfer the mixture into the prepared baking dish and smooth the top.
Bake for 20 minutes until the top is bubbling and lightly golden.

Notes

Ensure you cook the spaghetti just shy of al dente, as it will continue to soften in the oven. For extra flavor, sprinkle a little more parmesan cheese over the top before baking. Store leftovers in an airtight container for up to 3 days.

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